1. Can I use frozen strawberries instead of fresh for the glaze?

Yes, frozen strawberries work just as well. Just make sure to thaw and mash them before cooking. You may need to drain excess liquid depending on the brand.

2. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. It should come out mostly clean, though a little moisture is fine due to the cream cheese. Avoid overbaking, which can dry out the cake.

3. Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance, store it in the fridge, and add the glaze and garnishes just before serving for the best texture and freshness.

Strawberry Earthquake Cake

Description

A beginner-friendly Strawberry Earthquake Cake made with strawberry cake mix, cream cheese swirls, and a fresh strawberry glaze for a visually striking, crowd-pleasing dessert.

Ingredients

Scale

1 box strawberry cake mix (plus ingredients listed on the box: eggs, oil, water)
8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, mashed
1/3 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Fresh strawberries for garnish (optional)
Drizzle of white chocolate (optional)

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Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Prepare the strawberry cake batter according to the package instructions and pour it into the prepared dish.
In a separate bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth.
Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife to create a marbled effect.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out mostly clean.
Let the cake cool completely in the pan.
In a saucepan, combine mashed strawberries, granulated sugar, and lemon juice. Cook over medium heat until bubbling.
Add the cornstarch slurry and cook for another 1–2 minutes until thickened. Let the glaze cool.
Drizzle the cooled glaze over the cake and top with fresh strawberries and optional white chocolate drizzle.

Notes

Use frozen strawberries if fresh ones aren’t available—just thaw and mash first.
Add lemon zest to the glaze for extra tanginess.
Strain the mashed strawberries if a smoother glaze is preferred.
Use a springform pan for an elevated presentation, adjusting the bake time as needed.
White chocolate chips can be added to the batter for extra sweetness.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 280mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg